CHAPTER XII 



Methods of Testing Milk by Rennet-Extract 

 and Pepsin 



In cheese-making it is necessary to have some means 

 of finding out when the rennet-extract should be ad- 

 ded to milk in order to secure the best results in the 

 process. This is usually known as "testing the ripe- 

 ness of milk." Two methods are in common use for 

 this purpose: (i) The Monrad test and (2) the 

 Marschall test. 



THE MONRAD TEST 



This test is based upon the amount of time re- 

 quired for a definite quantity of milk at a given tem- 



FIG. 46 MONRAD RENNET-TEST 



perature to become coagulated by a fixed quantity of 

 rennet. 



The pieces of apparatus (Fig. 46) required are the 

 following: (i) A tin cylinder for measuring milk, 

 holding, when full, 160 cc., (2) a 5 cc. pipette, (3) a 



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